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Red Pepper Jelly
Joen uses homegrown or unsprayed local produce as much as possible for her jams, jellies, chutneys, and pickles.
250 ml jar.
Ingredients: red bell pepper, sugar, white wine vinegar, pectin.
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Joen Belanger has been perfecting her jams, jellies, pickles, and chutneys for decades, winning many first and second place ribbons in the process!She makes everything from classic Strawberry Jam (1st prize) to Lemon-Ginger Marmalade (1st prize), Raspberry Jalapeno Jam (1st prize), and Drunken Dill Pickles.
"All of my jams, jellies, pickles and chutneys are small batch made. I have used as much local (Cowichan Valley) and home-grown produce in my recipes as possible. My preserves have been pH tested by the MB Laboratories in Sidney, B.C." -Joen
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Paradise Island
Extra Old Cheddar - 350g
Made with 100% Canadian milk and naturally aged, giving it a tangy, mature, nutty flavour and rich aftertaste that cheese connoisseurs won’t be ...
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"Drunken Dills" Pickles - Spicy
Chop into egg salad, slice for sandwiches, or munch as-is. 500ml.
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Cranberry Orange Chutney
Cranberries, apples, and raisins flavoured with orange, cinnamon, ginger, and nutmeg. Serve with poultry or ham , cheese and crackers , ...
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Out of stock
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Pickled Jalapeños
Add to tacos, quesadillas, sandwiches, cornbread or biscuits, burgers, eggs, chili, sloppy joes, or just snack on them straight from the jar. 500ml.
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Raspberry Jam
Classic raspberry jam. 250 ml.
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Raspberry Jalapeño Jam
Delicious with cheese, stir-fried with prawns, or on ice cream! 250 ml.
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Zucchini Relish - 250ml
Try it on hotdogs and hamburgers, and also sandwiches, chicken/ham, or on new potatoes with lots of butter! 250 ml.
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Lemon Ginger Marmalade
Marmalade with a ginger twist. Try as glaze on chicken or fish, with baked Brie, spread on toast, swirled into yogurt, or in hot water as a drink.